maple cinnamon granola

Updated: Sep 5, 2019


2 cups oats

3/4 cup almonds

3/4 cup walnuts, chopped

1/2 hazelnuts

1/2 cup dried cranberries, chopped

1/4 cup pepitas

1/4 cup sunflower seeds

1/2 coconut flakes

1 tbsp cinnamon

4 tbsp maple syrup

1 tsp vanilla essence

2 tbsp coconut oil


preheat the oven to 180 degrees

on a lined baking tray roast almonds, hazelnuts and chopped walnuts for 10 minutes

in a saucepan on medium heat combine the coconut oil, maple syrup, vanilla and cinnamon until melted

transfer the toasted nuts and oats to a large mixing bowl, pour the syrup mixture over and stir

spread the sticky mixture evenly over a lined baking tray and return to the oven for a further 15 minutes, giving it a mix around with a wooden spoon if needed halfway through

once the granola has cooled, stir through the cranberries, coconut flakes, pepitas and sunflower seeds

this granola keeps really well in an airtight jar but is always well and truly gone within a week!